Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, klepon (glutinous rice balls with palm sugar filling). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Klepon (glutinous rice balls with palm sugar filling) is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Klepon (glutinous rice balls with palm sugar filling) is something that I have loved my entire life. They’re fine and they look fantastic.
When mixing glutinous flour and water together, pour in water bit by bit while mixing until get the right consistency. Purple sweet potato glutinous rice balls filled with palm sugar coated with grated coconut. Klepon (pronounced Klē-pon), or kelepon, is a traditional Southeast Asian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Indonesia. Then little balls are made and stuffed with chopped palm sugar.
To begin with this particular recipe, we have to first prepare a few components. You can cook klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Klepon (glutinous rice balls with palm sugar filling):
- Take 250 g glutinous rice flour
- Take 200 ml water for klepon (warm)
- Make ready Green colouring, better if it's from suji or pandan
- Get Water for boiling
- Take 50 g palm sugar or jaggery, grated
- Prepare 1/2 teaspoon salt
- Get 1/2 teaspoon baking powder
- Make ready Coconut coating
- Make ready 100 g dessicated coconut
- Get 1/4 teaspoon salt
My children like this kind of snack during evening tea time. Here is the Recipe Stop adding water when the dough forms a ball that doesn't stick to your hands. Javanese traditional snack with palm sugar filling. The small pieces of palm sugar initially are hard when inserted into glutinous rice dough and rolled into balls.
Instructions to make Klepon (glutinous rice balls with palm sugar filling):
- Boil the 200ml water until its warm (can be boiling but wait until it warms first). Put the green colouring.
- Pour them little by little to the flour that has been mixed with baking powder and salt until you can make a ball with them, then stop even if there are leftover water. If it's too liquidy you can add more flour.
- Grate the sugar. Put about half a tablespoon of sugar on a palm-sized flattened batter. Roll them into balls. This should make between 12-18 balls.
- Boil your klepon until they float, then roll into the dessicated coconut so that they don't stick onto each other.
- Enjoy for warm filling, or wait until they cool enough.
Javanese traditional snack with palm sugar filling. The small pieces of palm sugar initially are hard when inserted into glutinous rice dough and rolled into balls. The balls then are boiled, subsequently One must be careful when consuming a klepon. Besides the possibility that the bite could squirt and eject liquid palm sugar, a freshly boiled one. Onde-onde, ondeh-ondeh or in Indonesia - klepon is a dessert or tea-time snack made out of glutinous rice flour or sweet potato, filled with gula melaka (coconut palm sugar) and coated with grated coconut.
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